Surf and Turf Cooking Instructions

Lobster Tail-

  • Thaw the lobster tail prior to preparing.  You can thaw them overnight in the refrigerator, or by placing the lobster tails in a zip lock bag and submerging it in cool water for 30-60 minutes.
  • Butterfly the lobster tail by using kitchen shears cutting the shell lengthwise, end to end. 
  • Lightly lay the meat on top of the shell.  This creates a nice presentation and a natural rack. 
  • Place the tails on a baking sheet.  Brush melted butter on the meat of the lobster tail, and season if desired.  We use a light amount of both Himalayan pink sea salt and paprika.
  • Set the oven to broil on high and cook for 1-minute per ounce (7-ounce tail = 7 minutes)
  • Garnish with fresh lemon wedges.

Filet Mignon-

  • Remove the Filets from refrigeration about 30-60 min prior to cooking.  This will allow the meat to cook more evenly throughout. 
  • Drizzle extra virgin Olive oil on both sides of the steak, then season using our own Pellicanos Paul’s Seasoning blend. 
  • Cook on the grill with med-high heat for 4-5 minutes per side, the internal temp should be 125-130°F (medium rare) when you remove the steaks from the grill. 

Twice Baked potato-

  • Remove the plastic wrap, then place the potatoes on a baking sheet. 
  • Preheat oven to 400°F and cook for 15- 20 mins. 
  • If the Potatoes are frozen, cook them for 40 mins
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